Pear and Chicken Flatbread

17 g
97 g
21 g
Total Fat
15 min
Prep Time
10 min
Cook Time


  • 1 package fresh naan, whole wheat or garlic
  • ¼ teaspoon fresh garlic, chopped
  • 4 tablespoons olive oil
  • ¼ teaspoon herbes de Provence
  • 2 pears, sliced, Bartlett or Anjou
  • 10 grape tomatoes, halved
  • 1 cup cooked chicken, sliced
  • ¼ cup three-cheese blend (with low-fat mozzarella), shredded
  • ¼ cup smoked blue cheese, crumbled (regular blue cheese may also be used)

Nutrition Facts

per serving

Calories: 392
Protein: 17 g
Carbohydrate: 97 g
Fiber: 4 g
Total Fat: 21 g
Saturated fat: 4 g
Cholesterol: 20 mg
Calcium: 10% DV
Sodium: 177 mg


Preheat oven to 450⁰F. Mix together garlic, olive oil and herbes de Provence in a small bowl. Place two naan, flat-side down on a baking sheet. Brush or spoon on olive oil mixture. Layer pears, tomatoes and chicken on top of each naan; top with cheeses. Bake 8 to 10 minutes until cheese is melted and slightly browned. Cut into slices and serve.

Note: Find three- or five-cheese blend in the dairy case. Be sure it contains mozzarella for this recipe. Find herbes de Provence in the spice section.

Created by Jason K. Morse, CEC, formerly executive chef for Douglas County School District. He says naan pizzas are a great way “to expose the students to some different taste profiles.” One of those is smoked blue cheese, and Morse is quick to point out, “the kids love it.”